Queen of the Night, the lavish theatrical feast from Sleep No More producer Randy Weiner, officially opens Feb. 2 at the Diamond Horseshoe supper club beneath the Paramount Hotel.

Katherine Crockett in Queen of the NightPhoto by Joan Marcus

The evening that combines circus, spectacle, dance, music, food and fashion premiered Dec. 31, 2013. Tickets are now on sale through March 9.

Described as a loose adaptation of Mozart's opera The Magic Flute, The Queen of the Night incorporates the composer's music along with new songs. Tony Award-winning scenic designer Christine Jones (American Idiot) directs the production that features the work of cirque artist Shana Carroll, the co-founding artistic director of Les 7 Doigts de la Main (currently represented on Broadway with Pippin). Food performance is created by Jennifer Rubell.

The Queen of the Night has associate direction by Jenny Koons, creative direction by Giovanna Battaglia, set and scent design by Douglas Little, fashion design by Thom Browne, lighting design by Austin R. Smith, sound design by Darron L. West and Charles Coes, magic design by Cuiffo and interior design by Meg Sharpe, with choreography by Lorin Latarro. Nathan Koch and Jennie Willink produce. Paramount Hotel owner Aby Rosen invested $20 million into the renovation of the 6,000-square-foot Diamond Horseshoe space for the run of Queen of the Night.

According to the creators, "Queen of the Night is a dark debutante ball thrown by The Marchesa for her daughter Pamina. Queen of the Night is a fusion of dance, music, fashion, circus, culinary delights, theatre and nightlife that welcomes the audience into a wholly interactive entertainment experience. Drinks will flow, dinner is served, and over the course of the gala, guests will be engaged, entertained and immersed in this genre-blurring initiation."

Packages include such options as sit-down feast with wine, open premium bar, as well as a premium package that includes seating at the Queen's table with heightened interaction from cast members, a full seafood feast with delicacies, and bottle service including champagne throughout the performance. Food and beverage is overseen by LDV Hospitality with chef Jason Kallert. Tickets range $125-$450.